Place 2 teasspoons each of thyme and oregano, 1 teaspoon rosemary, 2 bay leaves and 1 cinnamon stick , in a shallow non metallic dish. Add 100ml (4floz) red wine and 2 tablespoons vinegar. Then add 1kg (2¼lb) sliced braising steak and turn in the marinade. Cover and allow to marinate for at least 3 hours or up to 24 hours
Preheat the oven to 180℃ (170℃ fan)/350°F /gas mark 4.
Heat 1 tablespoon of oil in a frying pan add 3-4 sliced onions and fry until soften. Stir in 3 chopped cloves of garlic cook 1 minute then transfer the onion and garlic to an oven proof casserole.
Drain the beef reserving marinade, pat dry on kitchen paper. Heat the remaining oil in the pan and brown the beef slices on both sides then add to the casserole dish.
Add reserved marinade, tin of tomatoes, 2 tablespoons tomato puree, stock cube and 150ml (¼ pt/⅔ cup) water to the pan and bring to the boil. Pour over meat, in the casserole,, cover and cook for 2½-3 hours or until the meat is very tender.
Notes
Cooks Notes
The tomato based sauce should be rich and thick. If it looks like it is drying out too much stir in a little extra water.
The stew can also be cooked in a slow cooker on high for 4 hours or low for 8 hours.
Remove the bay leaves and cinnamon stick from the pot before serving.
StoreLeft overs can be kept in the refrigerator for 1 to 2 days. Reheat until piping hot to serve.Freeze for up to 4 months